Muffin-Topped Chili

1 pound ground beef

2 onion -- chopped

1 kidney beans -- (15 1/2 oz.)

1 28 oz. can tomato

1 8 oz. can tomato sauce

1 cup green bell pepper

4 teaspoons chili powder

1 teaspoon salt

1/8 teaspoon cayenne pepper -- (red)

1/8 teaspoon paprika

1 cup bisquick Baking Mix

2 tablespoons cornmeal

1 egg

1/3 cup milk

1 tablespoon cornmeal

Cook and stir meat and onions in large skillet or Dutch oven until meat is b rown. Drain off fat. Stir in kidney beans (with liquid), tomatoes (with liquid ) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; simmer uncovered until of desired consistency, about 15 minutes. Heat oven to 425`. Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat

vigorous ly 1/2 minute. Pour hot Chili con Carne into ungreased 3-quart casserole. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespo on cornmeal. Bake uncovered 25 minutes.